Now, I’m not a trained chef or anything fancy like that. I’m just a mom who loves to bake at home. I remember feeling a bit nervous about trying out coffee in a frosting, but boy, was I glad I took the plunge. The coffee gives it such a unique twist, it makes each bite feel like a tiny celebration on your taste buds. Even folks who aren’t big on coffee couldn’t get enough!
If you’re looking for something that’s vibrant yet simple, this frosting is your new best friend. It’s straightforward, doesn’t require a trip across town for ingredients, and can be whipped up in just 20 minutes. No kidding, it’s really that quick! Plus, it’s the kind of recipe where you can easily adjust the sweetness or texture just by tweaking the amount of confectioners’ sugar or cream.
I love sharing recipes that have become family favorites in my home, and I hope that you’ll pass this one down too. It’s great for almost any occasion, whether it’s for a weekday treat or a special celebration. Just imagine layering this on a rich chocolate cake or swirling it on top of vanilla cupcakes—the possibilities are endless!
How to Make Coffee Buttercream Frosting
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Ingredients:
- 1 cup butter, unsalted and softened
- 2 tablespoons milk or heavy cream (can increase to ¼ cup if needed)
- 3-4 cups confectioners’ sugar
- 1 tablespoon instant coffee or espresso powder
- ⅛ teaspoon salt (omit if using salted butter)
- 1 tablespoon hot water
Directions:
- Start by dissolving the instant coffee or espresso powder in the hot water and stir until it’s smooth.
- In a bowl, use a stand mixer or hand mixer to beat the softened butter for 3 to 5 minutes until it’s creamy and pale yellow in appearance.
- With the mixer off, add the confectioners’ sugar. Mix on a low setting until it starts to blend, approximately 30 to 60 seconds, then increase speed to medium-high and beat for an additional 3 to 4 minutes until it’s light.
- Pour in the dissolved coffee mixture and the salt, blending well into the butter and sugar mixture.
- Slowly add milk or heavy cream, one tablespoon at a time, until the frosting reaches your chosen consistency.
- Generously frost your cakes or cupcakes with this gorgeous buttercream and relish the flavors!
Storing Suggestion:
Store any leftover frosting in an airtight container in the fridge for up to a week. Before using again, let it come to room temperature and give it a quick whisk to regain its creamy texture.
Cooking Tips:
If you want a bolder coffee flavor, add a bit more coffee powder. If the frosting feels too thick, add a little more milk or cream, but do it slowly to avoid over-thinning.
Serving Suggestions:
This frosting pairs exceptionally well with chocolate or vanilla cakes. Consider garnishing with a sprinkle of cocoa or shaved chocolate for a decorative finish. A cup of hot black coffee or a latte makes the perfect drink companion.
Ingredient Substitutions:
If you don’t have instant coffee, brewed espresso can substitute nicely. For a dairy-free option, substitute butter with margarine, and use almond milk or coconut cream in place of regular milk or cream.
Seasonal Variations:
In fall, consider adding a pinch of cinnamon or nutmeg for a seasonal twist. During spring, a dash of vanilla enhances the frosting’s lightness, making it suitable for berry-flavored cakes.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be sure to omit the additional salt from the recipe to ensure the frosting isn’t too salty.
Will the frosting taste very strong of coffee?
The coffee taste is noticeable but not overpowering. The amount of coffee can be adjusted depending on your preference for a stronger or milder flavor.
Can this frosting be made in advance?
Absolutely, you can prepare the frosting up to a week in advance. Just keep it refrigerated in an airtight container. Let it come to room temperature and re-whip before using.
Is there a way to make this frosting vegan?
To make a vegan version, substitute the butter with a plant-based alternative and use a non-dairy milk, like almond milk or soy milk, in place of dairy milk or cream.
How do I thicken or thin the frosting?
If the frosting is too thick, add milk or cream one tablespoon at a time. For a thicker frosting, mix in more confectioners’ sugar until you reach the desired consistency.
What should I do if I don’t have a mixer?
No worries if you don’t have a mixer! You can make this frosting by hand with a sturdy whisk. It’ll take a bit more effort, but you’ll still achieve a creamy consistency.
Coffee Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened
- 2 tablespoons milk or heavy cream can go up to ¼ cup if needed
- 3-4 cups confectioners' sugar
- 1 tablespoon instant coffee or espresso powder
- ⅛ teaspoon salt skip if using salted butter
- 1 tablespoon hot water
Instructions
- In a small bowl, combine the hot water with the instant coffee until well blended.
- In a stand mixer or a large bowl using a hand mixer, beat the softened butter for about 3-5 minutes until it looks light and creamy, almost pale yellow in color.
- Once the butter is fluffy, turn off the mixer and add in the powdered sugar. Mix on low until it’s starting to come together, about 30-60 seconds. Then, increase the speed to medium or high and beat for another 3-4 minutes until it’s light and airy.
- Mix in the coffee mixture along with the salt until everything is well combined.
- Gradually add the milk or heavy cream, one tablespoon at a time, until you achieve your desired consistency.
- Spread it generously on your favorite cakes or cupcakes, and enjoy this delightful frosting!
